This heart-healthy pasta dish, made from cavatappi, is a vertible garden in a bowl.  To cut down on the carbs, the pasta can be substituted  by brown rice or quinoa pasta.


  • 1 Tablespoon olive oil
  • 1 Teaspoon garlic, chopped
  • 1 Cup bell pepper, 1” diced, various colors
  • 1/4 Cup sweet onion, 1” diced
  • 1/4 Cup Chinese eggplant, 1” cubed
  • 1/4 Cup zucchini, 1” cubed
  • 1/2 Roma tomato, cut in fourths
  • 2 crimini mushrooms cut in fourths
  • 6 Kalamata olives, pitted, cut in half, for each serving
  • 1 Cup marinara sauce
  • 2 Cup cavatappi pasta, cooked (alternative brown rice or quinoa pasta)
  • 2 Tablespoon basil, fresh, shredded
  • 1/4 Teaspoon all purpose seasoning
  • 1/2 Ounce parmesan cheese, shredded


Step 1:

Sauté garlic in oil for 1 minute. Add onion, peppers, zucchini and eggplant. Cook till tender. About 2 minutes. Add olives, tomato and basil. Continue to cook over medium heat 1 minute. Add sauce and hot cooked pasta. Continue to cook 2 minutes until pasta is hot. Season to taste with seasoning. Sprinkle with parmesan cheese.